SWEET POTATO & FIG SALAD
Packed with all my favourite autumnal produce, this salad is a lunchtime favourite for cooler weather.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Ingredients
- 3 large sweet potatoes peeled & cubed
- 2 tbsp olive oil
- 200 g kale or cavolo nero hard stems removed
- 4 figs quartered
- 2 celery sticks finely chopped
- 60 g toasted pecan nuts
- sea salt & freshly ground black pepper
DRESSING
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 4 tbsp extra virgin olive oil
Instructions
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Preheat the oven to 180°c (fan assisted)/400°f/gas 6.
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Combine the sweet potato, olive oil and a big pinch of salt and black pepper on a baking tray. Give everything a good mix, then roast for 40-45 minutes, or until golden and soft all the way through.
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Meanwhile, make the dressing. Combine the balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil and a good pinch of salt and black pepper in a small bowl or jug. Taste and adjust the seasoning, if needed.
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Place the kale into a large bowl and pour over half the dressing. Use your hands to massage the kale and dressing together until dark green and halved in size.
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Combine the roasted sweet potato, figs, celery and toasted pecans with the kale. Stir to combine, then divide into bowls and serve drizzled with the remaining dressing.
Looking for more delicious Autumn salad recipes? Try this Raw Broccoli Salad.
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